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The redfish was easily the best smoked fish I've ever had. Just amazing. Smoky, salty, sweet, spicy, tender....as soon as this weather clears I'm gonna go try and get me another one.

Alright. Been killing the Tampa bay reds. I've got four sides, bones, rib meat, skin and scales still on. Brined the sides of fish in this for 7 hrs. (See attached pic) I've got the fish sitting in the fridge uncovered to form the glaze/crust. Plan on smoking w hickory Apple wood chips in my 38"...

How do I fix this leak?

Between this forum and the various sites online there is a lot of info available. I'm the kind of person that studies for a long time before I jump into a hobby so I pretty much knew what to do. Just had to put it all together. Those gas tower smokers are almost foolproof. Thanks for the props...

@ Gary Haha!!! That's funny and enticing! Where do I get a sheeps head? I'll bet ya that sucker would taste good low and slow w a lil hickory Apple blend. @tropics I've got a smoke hollow 38/ gas. She ain't fancy but man w a lil tending she puts out some quality smoked meat treats. Thanks to...

Just bought my first one! SH 38" 2 door lp. Love it!!! The food tastes great although I do have to add wood chips a lot. Let a Boston butt go for ten hrs the other day. Came out terrific!

Awesome!! Usually the more oily fish are better in the smoker than say Red Snapper or grouper. Better fish are Spanish Mackerel, Kingfish, amberjack, mahi Mahi, redfish. The sheepshead was an experiment that was pretty good but it was still a lil too mild for me. Those white flaky fish like...

@huh? I see them on my screen. Try reloading. They are at the top.

I'll have to look up this spatchcock you mention. The flavor was great although the skin is never very crisp. We use the carcass and skin to make smoked chicken stock anyways so I haven't put the extra effort into making sure the skin is crisp. Any tip would be welcomed!. Make you a chicken...

@beginnersluck I thought the same would happen if I brined fish as well. Left it in for 3 hrs then let the sides sit out uncovered in the fridge for an hr.,I think the key is how I clean them. Instead of the usual boneless skinless filets I cut for the fryer, these are what I call sides of fish...

After lots of researching online I combined various recipes and techniques. Here's the result. Very happy w how they turned out. Brined for 24 hrs in a basic brown sugar, kosher salt, filtered water, peppercorn, thyme mix. Rubbed the birds down w lots of EVO. Seasoned liberally w California...

Brined for 3 hrs in 4 cups filtered water, 1/2 cup brown sugar, 1/2 cup kosher salt. Let sit open in fridge after brining for one hr. Brush w EVO, light salt and pepper and into the smoker at 200 for 2 hrs. Eezy Peezy

Thanks guys!!! Still trying to figure the ins and outs of this forum. Hope to post some pics and recipes soon!

Hey my family is all from Sebring!!! I'm over there all the time. Ever known any Sauls?

What's up fellow smoke addicts! After the amazing meals we've been having I'm thinking I could probably smoke lettuce and tree bark and it'd taste good! The sheepshead run has been on here in the Tampa area. I'm just about to pull some smoked sheepshead out.. First time doing fish. Hope it's good!